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The Best Slow Cooker Cream Cheese Chicken Chili

Once fall hits, it's officially chili, stew and soup season. Check out this recipe that's a delicious twist on traditional chili.

Course Soup
Cuisine American
Keyword chili, slow cooker
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 5 people

Ingredients

  • 4 frozen chicken breasts
  • 2 cans of Rotel tomatoes original
  • 2 cans of corn undrained
  • 2 cans of black beans drained and rinsed
  • 2 packages of Ranch dressing mix
  • 1 Tsp of chili powder
  • 1 Tsp of cumin
  • Optional 1 tsp of onion powder
  • 2 8 oz. packages of cream cheese **if freezing wait to add this until about 30min-1hour before serving**
  • Optional but highly recommended: cilantro, sour cream, and avocado for topping

Instructions

  1. Throw chicken breasts, Rotel, corn, black beans, Ranch dressing mix, chili powder, and cumin into the crockpot and cook on high for about 4 hours (can also cook on low for about 6-7 hours).
  2. If you’re home, stir occasionally.  If not, carpe diem and don’t worry, it’ll be fine.
  3. 30 min. before you’re ready to eat, take the chicken out of the crockpot and shred it into bite-sized pieces with two forks.  Put chicken back in the crockpot.
  4. Then, put the cream cheese in and stir it for a few minutes, encouraging its break-down.
  5. Replace the lid and let hang out for the remaining half hour.
  6. Stir a little more to ensure the cream cheese has melted.
  7. Serve and enjoy!